The Role of Oxygen Concentration of 8 and 10 Mg/L in the Main Fermentation of Beer

Kastriot Pehlivani, Arsim Elshani, Xheme Lajqi

Abstract


Oxygen represents to us, both a friend and foe. As it is much needed especially during the fermentation process, should also be completely eliminated even his contact with the beer during transfer from one tank to another of the finished beer and during packaging in bottles, cans or barrels. It is very important to understand when he should, and vice versa. And where aeration or oxygenation process is necessary as for example during fermentation should be a wide aeration or oxygenation is allowed within certain criteria. The taste of beer stability remains a key point throughout factories producing beer. Hundreds ingredients , form a complex matrix of beer and of course chemical reactions lead to changes in the composition of the beer as well as the characteristics associated with taste and smell. Among the many ways of decomposition, in particular the quality of the beer is harmful, the volatility of iso - alpha - acids and derivatives that are used as key agents in beer distressful.

Keywords: oxygen, beer, extracts, fermentation, long life.


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